Champion's Creole Fried Catfish
Canola Oil (for deep frying)
3 Tbsp Creole mustard
Juice of one Lemon (about 2 Tbsp)
Grill Mate Roasted Garlic Seasoning (to taste)
1 cup Zatarain's Fish-Fry
1 large egg
1/2 cup milk
2 pounds catfish filets
Pour correct amount of oil into a deep fryer or fry-daddy and preheat to 325 degrees. If you don't have a deep fryer, use a heavy skillet, but fill no more than 1/3 full. Heat on medium-high heat to 350 degrees.
Season fish with the roasted garlic seasoning - generously. Allow to sit for 10 minutes to "marinate." Meanwhile, mix milk,k creole mustard, egg and lemon juice in a shallow dish. Sprinkle batter over fish then dip fish into mustard mixture. Coat with remaining fish-fry. Carefully add to hot oil, a few pieces at a time.
Fry four minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving.